Print Options

Mandarin Beef Stir-Fry Recipe

This colorful stir-fry from Anne Drouin of Dunnville, Ontario is pretty enough to double as a centerpiece. "The crispy veggies contrast nicely with the tender beef and juicy oranges," she informs. "Even the most finicky eaters in our family can't resist it."

TOTAL TIME: Prep: 10 min. + marinating Cook: 20 min.YIELD:6 servings

Ingredients

1 cup orange juice

1/2 cup soy sauce

2 tablespoons Worcestershire sauce

1 teaspoon garlic powder

1/4 teaspoon ground ginger

1 pound beef round steak, cut into thin strips

2 cups fresh or frozen snow peas

1 medium green pepper, julienned

1 cup sliced fresh mushrooms

2 tablespoons canola oil

1 can (11 ounces) mandarin oranges, drained

2 tablespoons cornstarch

Hot cooked rice

Directions

1.In a bowl, combine the first five ingredients; remove half and set aside. Add beef to remaining marinade; cover and refrigerate for 15 minutes. In a large skillet or wok, stir-fry vegetables in oil for 2 minutes; remove and keep warm.

2. Drain and discard marinade. In the same skillet, stir-fry beef until no longer pink. Add the oranges and reserved vegetables. Combine the cornstarch and reserved marinade until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Yield: 6 servings.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.